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Gluten Free Pumpkin Bread

This pumpkin bread is plush, fragrant, and bakery-style, perfect for breakfast or dessert, made easy with one bowl in just ten minutes.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 2 loaves
Course: Breakfast, Dessert
Cuisine: American, Bakery
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups gluten-free all-purpose flour blend (use a 1:1 blend with xanthan gum for structure)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves (optional but highly recommended)
Wet Ingredients
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup neutral oil (avocado, light olive, or canola)
  • 1/4 cup milk of choice (dairy or unsweetened almond/oat)
  • 2 teaspoons pure vanilla extract
Optional Add-ins and Toppings
  • 1/2–3/4 cup chocolate chips, chopped pecans/walnuts, or raisins optional add-ins
  • 1–2 tablespoons coarse turbinado sugar for topping

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment and lightly grease the sides.
  2. In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
  3. To the same bowl, add brown sugar, granulated sugar, eggs, pumpkin puree, oil, milk, and vanilla.
  4. Whisk until smooth and glossy.
  5. Stir in chocolate chips or nuts if using. Don’t overmix—gentle is the move.
  6. Pour batter into the prepared pan. Smooth the top and sprinkle turbinado sugar if desired.
Baking
  1. Bake for 55–65 minutes, until a toothpick comes out with a few moist crumbs.
  2. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
Cooling and Slicing
  1. Cool in the pan for 15 minutes, then lift out to a wire rack. Let it cool at least 1 hour before slicing.
  2. Use a serrated knife for tidy slices.

Notes

Room temperature: Wrap tightly or store in an airtight container up to 3 days. Refrigerator: Up to 6 days. Bring to room temp or warm before serving for best texture. Freezer: Slice, wrap individually, and freeze up to 3 months. Thaw at room temp or microwave 15–25 seconds. A quick toast or 10 seconds in the microwave revives the moisture and aroma.